Breakfast for dinner is a regular occurrence at our house. And sometimes we even get a little bit fancy. 😉
These savory Mardi Gras-inspired pancakes are one of my favorite examples! Not only are they flavor-packed with bacon, corn, cheese & Louisiana-style hot sauce… they’re also topped with a festive, edible garnish. Shredded cabbage adds the perfect pop of purple, while a sprinkling of corn & chives rounds out the traditional Mardi Gras palette. And there’s some crumbled bacon on top too… just because… BACON! 😋
Of course, you don’t have to wait for dinner OR for Mardi Gras to enjoy these colorful, savory pancakes. Dig in any time!
SAVORY BACON, CORN & CHEESE PANCAKES
Prep Time: 15 mins
Total time: 25 mins
Servings: 14, 4-inch pancakes
Ingredients:
- 2 cups Krusteaz Buttermilk Pancake Mix
- 1-1/3 cups water
- 1-1/2 cups corn
- 8 slices bacon, chopped
- 1/2 cup Monterey Jack, shredded
- 2 tablespoons chives, chopped
- 2 tablespoons (Louisiana style) hot sauce
- 1/3 cup red cabbage, shredded (optional garnish)
Instructions:
1. Cook diced bacon pieces in a skillet over medium heat until browned and crisp. Remove from heat and set aside ¼ of the bacon pieces for garnish.
2. In a medium bowl, blend together pancake mix, water, corn, cheese, chives, hot sauce, and the rest of the bacon pieces.
3. Pour 1/4 cup batter per pancake onto a lightly greased 375°F griddle (medium heat). Cook pancakes approximately 1-1/2 to 2 minutes per side, turning only once.
4. Serve in short stacks and garnish with bacon, corn, and shredded red cabbage for a fun pop of color. Drizzle with maple syrup & enjoy!
